The use of nitrite as a meat-curing agent is being critically examined because of the possible existence of low levels of preformed carcinogenic nitrosamines in some cured meat products. Cured meats usually contain residual nitrite, which when consumed may act as a nitrosating agent in the body. However, nitrite affords specific protection against botulism, provides some general preservative effect, and produces unique color, flavor, and textural characteristics. This manuscript presents an analysis of the problem.
No takes yet. Share an insight, caveat, or question.
Cassens et al. (1978) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: